Pour Me Another Pizza
Pourable Pizza Dough Recipe
Mix, let it sit a while, then pour this liquid pizza dough into a pan. Let it have a short rest, top it off, bake to perfection and enjoy.
In a stand mixer with the dough hook, mix the flour, sugar and yeast on medium until combined, about 30 seconds. With the mixer running, add the water and mix on medium until a sticky dough forms, about 5 minutes; scrape the bowl and dough hook once during mixing. Turn off the mixer and let rest 10 minutes. Add 2 teaspoons kosher salt and mix on medium for another 5 minutes. (You can add more salt if you like a more traditional salty pizza crust) The dough will be shiny, wet and elastic.
Coat a large bowl with 1 tablespoon oil. Mist a silicone spatula with cooking spray and use it to scrape the dough into the bowl. Flip the dough with the spatula to oil all sides. Cover tightly with plastic wrap and let rise in warm spot for 4 to 5 hours.
When the dough is ready, generously mist a 13-by-18-inch rimmed baking sheet with cooking spray, then pour 1 tablespoon of the remaining oil onto the center of the baking sheet. Gently scrape the dough onto the center of the sheet and let rest, uncovered, for 20 minutes.
Meanwhile, heat the oven to 500°F with a rack in the lowest position. If using Campari tomatoes, cut them into quarters; if using cherry tomatoes, cut them in half. Place the tomatoes in a large bowl and mash gently with a potato masher. Transfer to a fine mesh strainer set over a bowl and set aside to drain until ready to use. I choose to use pizza sauce instead of tomatoes.
After the dough has rested, oil your hands, and, working from the center, gently push the it into an even layer to the edges and into the corners of the baking sheet; be careful not to press out all of the air. It’s fine if the dough does not completely fill the pan, but it should come close.
Drizzle the tomatoes with the remaining 1 tablespoon oil, then toss. Scatter over the dough, leaving a narrow border. Let rest for another 30 minutes. Scatter the cheese over the dough, then sprinkle with oregano, pepper and kosher or flaky salt (if using). Bake until the surface of the pizza is golden brown and the bottom is crisped and well browned, 18 to 20 minutes. Slide the pizza from the pan onto a wire rack and cool for a few minutes before slicing.
To make two 12-inch round pizzas: Follow the recipe to make and rise the dough. When the dough is ready, generously mist two 12-inch round pizza pans with cooking spray, then pour 1 tablespoon oil onto the center of each. Scrape half the dough onto the center of each pan. Continue with the recipe, allowing the dough to rest for 20 minutes before pushing it to the edges of the pans and adding toppings. Bake one at a time, reducing the baking time to 12 to 15 minutes.
- Lunchmeats such as ham, pastrami, canadian bacon, or pancetta
- Sliced pepperoni or salami
- Black or green olives, pitted and halved
- Roasted red peppers, patted dry and cut into strips
- Roasted or blanched hard squashes, and root vegetables
- Marinated artichoke hearts, patted dry and cut into chunks
- Capers, drained and patted dry
Suggestions for adding wet ingredients
- Precook bacon, sausage, ground beef, and other meats before adding
- Carmalized/sauteed onions or mushrooms
- Precooked pineapple